AL-HAQQ Flying Dry Fish | Kolli Karuvadu Whole  (200 g, Pack of 1)

Preparation of Kolli Karuvadu Kolli Karuvadu is made using a traditional sun-drying method in the Kolli Hills region. The process includes: Selection of Fish – Small to medium-sized fish, such as anchovies (nethili), sardines (mathi), or mackerel (kanangeluthi), are chosen for drying. Cleaning – The fish are cleaned thoroughly, removing the scales and guts. Salting – The fish are salted to preserve them and enhance flavor. Sun-Drying – They are spread out under the sun for several days in the fresh mountain air until they lose moisture and become dry. Storage – Once dried completely, the fish are stored in airtight containers to prevent moisture absorption and spoilage. Uses of Kolli Karuvadu in Cooking Curries – Used in spicy tamarind-based gravies with garlic and onions. Stir-Fries – Fried with onions, tomatoes, and chili powder to make a crispy side dish. Chutneys – Ground with spices to make a flavorful dip. Rice Mix – Crushed and mixed with hot rice, ghee, and mild spices for a quick meal. Traditional Kolli Karuvadu Curry Recipe Ingredients: 1 cup Kolli Karuvadu (dried fish) 2 tablespoons oil (preferably gingelly oil) 1 onion (chopped) 2 tomatoes (chopped) 5-6 garlic cloves (crushed) 2 green chilies (slit) 1 tablespoon tamarind extract 1 teaspoon turmeric powder 1 teaspoon chili powder 1 teaspoon coriander powder 1 teaspoon mustard seeds A few curry leaves Salt (as needed) 2 cups water Instructions: Soak and Clean the Dried Fish – Rinse the Kolli Karuvadu in warm water to remove excess salt and dirt. Soak for 10-15 minutes. Sauté the Spices – Heat oil in a pan, add mustard seeds, and let them splutter. Then add onions, garlic, green chilies, and curry leaves. Sauté until golden brown. Add Tomatoes and Spices – Add chopped tomatoes, turmeric, chili, and coriander powder. Cook until the tomatoes turn soft and the oil separates. Add Karuvadu – Add the dried fish and mix well with the masala. Sauté for 2-3 minutes. Pour Tamarind Extract – Add tamarind extract and water. Cover and cook on low heat for 10-15 minutes until the fish softens and absorbs the flavors. Final Touch – Adjust salt and let it simmer for a few more minutes. Serve hot with steamed rice.